This is a vegetarian Christmas Eve dish that also works as a starter. I’ve based the recipes on ingredients you can get in South Africa, but substitutions are also included.
Prep time: 40 minutes/Cook time: 90 minutes/Serves: 6
Ingredients:
For the pastry:
225g (8oz) plain flour, plus extra for dusting
pinch salt
150g (5½oz) cold butter, cut into cubes
50g (1¾oz) Parmesan, finely grated
2½-3½ tbsp iced water
For the filling:
10g (1/3 oz) butter
1 onion, finely chopped
100g yam slice, peeled and cut into 1cm cubes (or substitute 2 parsnips)
1 sweet potato, peeled and cut into 1cm cubes
2 eggs
200ml (4/5 cup) double cream
2 sage leaves, finely chopped
1 tsp fresh thyme leaves, plus 12 thyme sprigs to garnish
60g (2¼oz) Parmesan (or alternative vegetarian hard cheese), finely grated
30g (1oz) blanched cashew nuts, coarsely chopped (hazelnuts also work well)
salt and freshly ground black pepper
Method:
Sift together the flour and salt into a mixing bowl. Rub in the butter, then mix in the Parmesan and bring together with the water. Wrap in clingfilm and put in the fridge for 30 minutes.
Preheat the oven to 200C (180C Fan/400F/Gas Mark 6).
Roll out the pastry on a lightly floured surface to 2-3mm thick. Cut out six circles using an 11cm/4in cutter and use to line six tart tins, re-rolling the pastry if you need to. Line each pastry case with baking paper, add baking beans and blind bake for 12 minutes.
Remove the paper and beans and bake for a further minute. Remove from the oven and reduce the temperature to 180C (160C Fan/355F/Gas Mark 4).
Meanwhile for the filling, heat the butter in a heavy-bottomed frying pan. Add the onion and cook for 1–2 minutes. Add the parsnip and sweet potatoes and cook, stirring from time to time, for 15 minutes, or until almost cooked through and caramelised. Spoon into the pastry cases.
Mix the eggs, cream, sage, thyme and half the Parmesan together in a jug and season well. Pour over the vegetables in the pastry cases.
Sprinkle the hazelnuts and remaining Parmesan over the pastry cases and decorate each one with two thyme sprigs. Bake for 35–40 minutes until golden-brown. Serve.
